Bombay Potatoes (Spicy Indian Roast Potatoes)
Indulge in the vibrant flavors of Bombay Potatoes (Spicy Indian Roast Potatoes), a delightful vegan and gluten-free dish that brings warmth and comfort to your dining table. In just 30 minutes, you can create this crispy, spiced potato recipe that transforms humble ingredients into a culinary masterpiece. Perfect for busy weeknights or as a crowd-pleasing side dish at family gatherings, these potatoes are seasoned with turmeric and cumin for a burst of flavor that everyone will love. Serve them with fresh herbs or a squeeze of lemon for an extra zing, making them an irresistible addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 6 medium-sized Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 4 teaspoons water
- 2 teaspoons turmeric powder
- 2 teaspoons salt
- 1½ teaspoons red chili powder
- 2 tablespoons vegetable oil
- ½ teaspoon whole grain mustard
- 1½ teaspoons cumin powder
Instructions
- Preheat your oven to 425°F (220°C). Wash and peel the Yukon Gold potatoes, then cut them into bite-sized pieces.
- Boil the potatoes in salted water until just tender (about 10 minutes), then drain.
- In a bowl, mix chickpea flour, 1 teaspoon turmeric powder, salt, red chili powder, and enough water to form a smooth slurry.
- Toss the boiled potatoes in the slurry until evenly coated.
- Spread the coated potatoes on a parchment-lined baking sheet. Drizzle with vegetable oil and sprinkle with mustard and cumin.
- Roast for 15-20 minutes or until golden brown and crispy, stirring halfway through cooking.
- Serve hot with fresh cilantro and lemon wedges.
Nutrition
- Serving Size: Approximately 150g
- Calories: 204
- Sugar: 0g
- Sodium: 460mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg